Liven up your tea party with these delicious recipes. Tea recipes that will give you the most pleasure out of tea, many different recipes to choose from.
Aprpicot Tea
2 sticks cinnamon
1/2 cup- sugar
2 No. 2 cans apricot nectar
1/4 cup lemon juice
3 cups black tea
Tie the cloves and cinnamon in cheesecloth and place in saucepan. Add the sugar and 1 cup water and stir until sugar is disolved. Bring to a boil. Add the apricot nectar, lemon juice and tea and bring to a boil. Remove the cheesecloth bag, drain and serve hot.
Mrs Pat Jones, Enid, Oklahoma
Black-Currant Ratafia
4 oz loose black currant herbal tea
1/2 dr. of cloves
1/2 dr. cinnamon
1/2 dr. coriander
7 lbs sugar
3 1/2 pint of water
10 quarts of brandy
Take six pounds of fully rips black currants, 4 ounces of black currant herbal tea, half a drachm of cloves, half a drachm of Ceylon cinnamon, and half a drachm of coriander; bruise the berries, and steep the whole for one month in 10 quarts of brandy; then express the liquor; add a syrup made with seven pounds of sugar and three and a half pints of water, and filter.
Cranberry-Apple Iced Tea
The fruity cranberry flavor in the tea will be stronger if you chill the beverage before pouring it over ice. Pouring hot tea over ice melts the ice and dilutes the tea's flavor.
2 cranberry flavored tea bags
1 cup cranberry-apple juice
1/2 cup apple juice
2 teaspoons of honey
ice cubes
Far East Spiced Tea
2 stcks cinnamon
3 cloves
2 teaspoons of black tea
1/2 to 2 cups sugar
1 small can frozen orange juice
1 small can frozen lemon juice
Combine the water, cinnamon, cloves and tea in a kettle and boil for 2 minutes. Remove from heat. Add the sugar and stir until desolved. Strain. Add fruit juices and bring to a boil, stirring ocasionally. Serve.
Lucille Sherard, Hartselle, Alabama
Frosty Coffee Shake
1 to 2 teaspoons instant coffee granules
1 cup vanilla fat-free ice cream
1/2 teaspoon vanilla extracts
1 cup crushed ice
Golden Tea Punch
10 tea bags or 10 teaspoons tea leaves
24 whole cloves
1 (3-inch) stick cinnamon, crumbled
2 1/4 cups lemon juice
1 1/4 cups orange juice
3 cups sugar
1 gallon cold water
Ice
Orange and lemon slices
Pour boiling water over tea bags, whole cloves, and crumbled stick cinnamon. Cover; steep for 5 minutes. Strain and cool. Add lemon juice, orange juice, and sugar, stirring until sugar is disolved. Add cold water. Pour into ice-filled punch bowl. Garnish with orange and lemon slices. yeild: 50 servings
Herb & Spice Tea
1 tbs. fennel seed
1 sticks cinnamon
1 tps cloves
juice of one orange
1 quart boiling water
Combine the ingredients in a teapot and pour the boiling water over them. Allow to steep 45 - 60 minutes. Strain and refrigerate for later use.
Hospitality Tea Punch
15 tea bags or 5 teaspoons loose tea
2 cups lemon juice
1 quart orange juice
1 1/2 quarts grape juice
2 cups sugar
2 quarts cold water
1 quart ginger ale
Ice cubes
Pour boiling water over tea. Steep for 3 to 5 minutes and remove tea bags, or strain tea leaves. Cool tea. Stir in remaing ingredients except ginger ale and ice. Add ginger ale and ice just before serving. Yeild: 2 gallons
Hot Mint Tea
2 tblsp orange pekoe tea
3 cups sugar
1 cinnamon
juice of 8 large lemons
Wash the mint leaves and place in a large saucepan. Add the tea, sugar, cinnamon stick and 1/23 gallon boiling water and cover. Steep for 1 hour, then strain. Add lemon juice and enough water to make 1 gallon liquid and bring to boil. Serve hot. 16 servings.
Mrs. Thomas J. Boyd, Amarillo, Texas
Iced Coffee Freeze
1 cup fat-free milk
1/4 cup strongly brewed coffee, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extracts
1/2 teaspoon ground cinnamon
1 1/4 cups ice cubes
Combine all the ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Serve immediately.
Irish Soda Bread Recipe
Irish soda bread add Irish stew to the menu for filling meat or high tea, Irish Breakfast tea or Irish Coffee.
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup sugar
3 cups dark seedless raisins
1 tbsp caraway seeds
2 eggs lightly beaten
1 1/4 cups buttermilk
1 cup sour cream
Heat oven to 350 degrees F. Grease 9- inch round cast-iron skillet or baking pan.
In a large bowl combine 4 cups of flour, baking powder, baking soda, salt, sugar, raisins, and caraway seed.
Blend eggs, buttermilk, and sour cream in a small bowl. Stir into flour mixture until flour is just moistened. Knead dough in bowl, about 10 strokes ( Dough will be very sticky.) Shape in a ball and place in skillet.
Make 4-inch by 3/4-inch deep cut across top of dough. Sprinkle with remaining flour.
Bake 65-75 minutes, or until toothpick inserted in center comes out clean. Cool in skillet 10 minutes. Turn out bread onto wire rack to cool completely.
Party Perfect Eggnog
1/2 cup light corn syrup
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 quarts orange juice, chilled
1/2 cup lemon juice, chilled
1 quart vanilla ice cream
1 quart ginger ale, chilled
Ground nutmeg
Beat eggs well. Mix in syrup, ginger, cloves, cinnamon, and nutmeg, Stir in orange juice and lemon juice. Cut ice cream into chunks the size of small egg; put into a large punch bowl.
Pour ginger ale over ice cream. Stir in egg mixture. Sprinkle with nutmeg. Yield: 6 quarts
Peppermint Angel Food Cake Recipe
Peppermint Angel Food Cake perfect to go with vanilla-scented or Eal Grey tea champange or sparkling cider. Sugar 'n' spice are all that's wanted. Skip the Sandwiches.
2 tbsp cornstarch
1 cup granulated sugar
5 large egg whites
1/2 tsp vanilla extract
1 tbsp finely chopped fresh peppermint
Preheat oven to 350 degrees F. Use nonstick baking paper to line the base of anh ungreased angel food cake pan.
Sift together flour, cornstarch, and a tablespoon of the sugar.
Beat egg whites until stiff. Using a wisk, gradually add the rest of the sugar. Continue to wisk the mixture until very thick.
Fold in flour mixture, vanilla, and mint. Turn into the pan and bake 35 to 40 minutes.
Invert the cake, still in pan, over a tray of ice cubes to cool. Do not unmold until cold.
Raspberry Lemon Tea
1/2 cup sugar
3 families sized tea bags
1 (10 ounce) package frozen raspberries in syrup, thawed and undrained
1 (6 ounce) can thawed lemonade concentrate, undiluted
Relaxing Tea
1 tps anise
1 1/2 cups water
Bring water to a rolling boil, pour over chamomile and anise. Steep for 7 - 10 minutes.
Iced Rose Petal Tea Recipe
Iced Rose Petal Tea, plan on more and heartier fare, because this is really an early supper or high tea.
1 cup red rose petals
1 tea bag
Steep ingredients, then strain. Store in the refrigerator for several days to let flavors develope.
Spice Bags for Warm Winter Drinks
2 whole nutmeg, crushed
1/3 cup minced dried orange peel (or 1/4 cup ground)
1/3 cup whole cloves
1/4 cup whole allspice
optional: garnish with cinnamon sticks, slice of orange, lemon peel
Combine all the ingredients in a bowl. Tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine. To use, simmer 1 quart of the chosen beverage with one sachet for 20 minutes; ladle into mugs. If desired add a garnish.